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Serves 4-6

Plans to host a a little get-together this winter? We’ve got the perfect cozy recipe for you… Butternut Squash Risotto! This gluten-free, warm and hearty dish will make everyone at your table happy. We’ve taken seasonal butternut squash and roasted it with warming spices, and then folded it into a creamy risotto. Can you say, DECADENT!?

Butternut Squash Risotto is also a great recipe to have in your arsenal for snowy days when you want a big pot of something warm, filling, and healthy that doesn’t require a trip to the grocery store (all of the ingredients are shelf-stable!).

Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.


1 small butternut squash, peeled, seeded and cubed

1 Tbsp extra virgin olive oil

1/8 tsp freshly ground black pepper

1/8 tsp ground nutmeg

1/8 tsp ground cinnamon

1/4 tsp sea salt


5 cups vegetable stock

2 Tbsp extra virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

1 1/2 cups Arborio rice

1 cup dry white wine

2 Tbsp nutritional yeast

1 tsp sea salt

1/2 tsp ground black pepper


extra virgin olive oil

freshly cracked black pepper


Pre-heat oven to 400°F.

Peel butternut squash, remove seeds, and cut into ¾” cubes (approximately 5-6 cups).

Chop onion.

Mince garlic.

Heat vegetable stock over low heat in a small pot.


Place cubed butternut squash on a rimmed baking sheet and toss to coat with extra virgin olive oil, sea salt, freshly ground black pepper, ground nutmeg and ground cinnamon.

Spread out cubed squash, so no pieces are overlapping.

Roast for 27-30 minutes, stirring halfway, or until slightly browned and tender.

Remove from oven and set aside.


In a Dutch oven or heavy-bottomed pot, heat extra virgin olive oil over medium high heat.

Add chopped onion, minced garlic, sea salt and freshly ground black pepper and cook, stirring often, for 4 minutes.

Add Arborio rice and white wine and cook another 3 minutes, stirring frequently.

Lower heat to medium and add nutritional yeast and two ladlefuls of warm vegetable stock (about 1 cup).

Let simmer, stirring every couple minutes, until most of the liquid has been absorbed, about 5-7 minutes.

Continue to add vegetable stock, about 2 ladlefuls at a time, stirring frequently until most liquid has been absorbed, and then adding more.

Continue until rice is tender and cooked through, about 25-30 minutes.


Remove risotto from heat and gently fold in roasted butternut squash. Spoon into bowls.


Garnish with a drizzle of extra virgin olive oil and freshly cracked black pepper.


Butternut Squash Risotto will keep in an air-tight container in the refrigerator for 5-7 days, and frozen for up to 3 months.